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  2. Lemon Chicken Tarragon Recipe - AOL

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  3. This Is The Secret To Making Even Better Chicken Soup - AOL

    www.aol.com/secret-making-even-better-chicken...

    Many recipes use lemon in the beginning of the recipe, but for soup, you’ll want to wait and add the lemon towards the end of the cooking process to retain its vibrancy.

  4. Talk:Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Talk:Béarnaise_sauce

    3. Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added. 4. Season and serve. Notes. Do not use dried tarragon, if you cannot find fresh tarragon, use one from vinegar bottle.

  5. Beurre blanc - Wikipedia

    en.wikipedia.org/wiki/Beurre_blanc

    Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi. Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat ...

  6. Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Béarnaise_sauce

    Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.

  7. This 10-Minute Meal Warms Me up on Cold Nights

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    Top with a dash or two of hot sauce and a fried, poached, or boiled egg. Add sliced shallots, onion, or scallions to the mix. Toss in halved cherry tomatoes or half a can of crushed tomatoes.

  8. Lemon Chicken Tarragon Recipe - AOL

    www.aol.com/food/recipes/lemon-chicken-tarragon

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

  9. Tarragon - Wikipedia

    en.wikipedia.org/wiki/Tarragon

    Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled ...

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